Ingredients:
12 oz uncooked medium egg noodles
2 tbsp margarine
2 tbsp all-purpose flour
1 1/2 cup skim milk
1 cup water
2 chicken bouillon cubes
1/8 tsp black pepper
1/8 tsp cayenne pepper
10 oz frozen peas, thawed
1/2 cup non-fat, plain yogurt
4 tbsp grated parmesan cheese - divided
8 oz fresh mushrooms, sliced
2 cup diced, cooked chicken
Instructions:
Prepare egg noodles according to package directions. While noodles are
cooking, melt margarine in medium saucepan. Blend in flour until
smooth. Stir in milk, water, bouillon cubes, black pepper and cayenne
pepper. Cook over medium heat, stirring constantly, until mixture
thickens and comes to a boil, about 10 minutes. Stir in peas, yogurt
and 2 tablespoons of the Parmesan cheese.
Preheat oven to 425 degrees F. When noodles are done, drain well. Mix
noodles, mushrooms and sauce with chicken. Turn mixture into lightly
greased 9 x 12-inch baking dish. Sprinkle with remaining Parmesan.
Bake for 15 minutes. Serve immediately.
Each serving provides: 393 Calories; 34 g Protein; 34.4 g
Carbohydrates; 12.9 g Fat; 97.6 mg Cholesterol; 849 mg Sodium.
Calories from Fat: 21%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"The only thing chicken about Israel is their soup." - Bob Hope
Chicken Noodle Tetrazzini Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
